CN110248558A - Cream and its manufacturing method based on natural dairy products - Google Patents

Cream and its manufacturing method based on natural dairy products Download PDF

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Publication number
CN110248558A
CN110248558A CN201880010220.9A CN201880010220A CN110248558A CN 110248558 A CN110248558 A CN 110248558A CN 201880010220 A CN201880010220 A CN 201880010220A CN 110248558 A CN110248558 A CN 110248558A
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CN
China
Prior art keywords
cream
milk
oil
powder
fat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
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CN201880010220.9A
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Chinese (zh)
Inventor
V·兹雷亚斯
M·萨芬
D·萨哈伊
A·A·谢尔
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestec SA
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Societe des Produits Nestle SA
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Publication of CN110248558A publication Critical patent/CN110248558A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C17/00—Buttermilk; Buttermilk preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention provides the cream based on natural high-quality dairy products, and be used to provide beverage and food product brightens and indulge quality/mouthfeel.Cream is with good stability when refrigerating 4 months, has highly whitened ability and pleasant mouthfeel when being added in beverage or food, while being free of man-made additive.In a general embodiment, the disclosure provides a kind of cream without any man-made additive, and the cream includes sugar, butter oil, optional vegetable oil, the lactoprotein comprising sweet tea buttermilk powder, gellan gum and the optional guar gum and natural flavour mountaineous dose optionally of addition.

Description

Cream and its manufacturing method based on natural dairy products
Background technique
The present disclosure relates generally to food products.More particularly, this disclosure relates to be used for food product such as coffee & tea The cream based on natural dairy products.
Cream is widely used as the brightening agent of the cold and hot beverage such as coffee, cocoa, tea, also serves as quality/mouthfeel tune Save agent.They are frequently utilized for substitution milk and/or cream cream.Cream can have various different flavors, and provide whitening effect, mouth Sense, consistency and more smooth quality.
Cream can be in liquid or powder type.One of powder type the disadvantage is that it is generally not provided and traditional is made based on cream The impression of the cream of product.Another disadvantage using powder creamers may include being difficult to dissolve when being added in coffee, Yi Jike It can obtain heterogeneous beverage.
More and more consumers pays close attention to synthesis or man-made additive in food product.Therefore, it is necessary to commercially available The cream based on natural dairy products.
The liquid creamer based on natural dairy products is needed, there is the storage stability, excellent of long-term (being up to 4 months) It brightens and organoleptic attribute.When pouring into coffee or tea, cream should also have self-indulgent appearance.In addition, natural creamer should It is to flow freely, and homogeneous.Challenge is that clean label ingredient and high level are used only in entire shelf life Fat and/or oil provide good quality/mouthfeel without physical instability problem.Therefore, fat emulsion is in its goods It should be stable in the frame phase and without aggregation or agglomerate.When being added in beverage, it should also provide good sense Official's characteristic is without any physical instability.
Summary of the invention
This disclosure relates to the method for the high-fat cream of natural dairy products and manufacture cream for food product.Cream can be with It stores at refrigerated temperatures, and can keep stablizing (up to 4 months) for a long time.The cream has highly whitened ability and makes us Pleasant mouthfeel, while covering the bitter taste and astringent taste of beverage.In a general embodiment, present disclose provides one kind to be free of The cream based on natural liquid dairy products of additive, it includes the sugar of addition, butter oil, lactoproteins, wherein the cream Also include high acyl gellan gum and sweet tea buttermilk powder,
Wherein high acyl gellan gum is in the range of 0.03 to 0.075wt/wt%；
Wherein sweet tea buttermilk powder is in the range of 0.1 to 3.0wt/wt%；
Wherein protein content is in the range of 2.5 to 5.5wt/wt%；
Wherein fat content is in the range of 11 to 18wt/wt%；
Wherein the viscosity of final products is in 4 DEG C and 75sec-1Shear rate under be measured as 100 to 500cP；And
Wherein total solid is in the range of 45 to 65wt/wt%.
In one embodiment of the invention, lactoprotein is protein source comprising liquid milk, cream, milk high in fat Oil, condensed milk, evaporated milk, liquid defatted milk, liquid whole milk, skimmed milk power, whole milk powder, lactalbumin separate powder, whey egg White concentration powder, lactoprotein concentration powder, micellar casein powder, buttermilk powder and/or their combination.
In one embodiment of the invention, buttermilk is sweet tea buttermilk powder.
In one embodiment of the invention, butter oil is fat source comprising high butter cream, liquid whole milk, portion Divide degreasing liquid cream, whole milk powder, butter oil, anhydrous milk fat, sweet tea buttermilk powder and/or their combination.
In one embodiment of the invention, cream also includes vegetable oil, which is selected from high oleic acid rapeseed oil, height Oleic soybean oil, high oleic acid sunflower, high oleic safflower oil, coconut oil or their combination.
In one embodiment of the invention, cream also includes the coconut oil of the amount in the range of 0 to 15wt/wt%.
In one embodiment of the invention, total phospholipids content is the total solid of at least 0.1mg/g product.
In one embodiment of the invention, cream also includes the Guar of the amount in the range of 0 to 0.25wt/wt% Glue.
In one embodiment of the invention, sugar source includes sucrose, beet sugar, molasses, honey and/or their group It closes.
In one embodiment of the invention, natural sweetener source (and form of sugar source) includes Siraitia grosvenorii (monk fruit) Extract, stevioside, Rebaudiodside A and/or their combination.
In one embodiment of the invention, cream includes natural flavour mountaineous dose.
In one embodiment of the invention, natural flavour mountaineous dose include cocoa, it is Belgian chocolate, dark chocolate bar, big Small stream ground vanilla, Himalaya salt, caramel and/or their combination.
In one embodiment of the invention, cream is without artificial or the stabilizer of chemical modification, emulsifier, buffering Agent, additional brightening agent, defoaming agent, chelating agent, surfactant or any other manual member.
In another embodiment of the present invention, for manufacturing the method for cream the following steps are included:
The ingredient comprising butter oil is obtained, is maintained under low stirring under the conditions of alternative techniques to avoid generation foam；
Pre-composition of the preparation comprising natural gum, lactoprotein and sugar；
Pre-composition is mixed in the presence of skimmed milk power to reach
The fully hydrated effect of dry ingredient simultaneously optionally adds flavouring agent；
Mixing-in fat component at low shear；
UHT processing；
It homogenizes under 135/35 bar；
Sterilely fill container.
In one embodiment of the invention, UHT treatment temperature be at minimum 141 DEG C for about 3 seconds or it is any its It is suitably combined.
In one embodiment of the invention, this method further includes homogenizing and sterilely processing cream.
The embodiment of the disclosure provides the liquid creamer based on natural dairy products, without any artificial or chemical modification Stabilizer, emulsifier, buffer or brightening agent, and show under refrigerated storage temperature (such as 4 DEG C) stabilization up to 4 months Property and good brighten and sensory effects is provided in beverage such as coffee.
One advantage of the present disclosure is to provide a kind of liquid creamer based on natural dairy products, has height during storage Whitening ability, good organoleptic properties and physical stability, without the use of manual member.
Another advantage of the disclosure is to provide cream steady in a long-term, which has excellent whitening effect, It keeps stablizing at least four moon at a temperature of about 4 DEG C to 8 DEG C.
Another advantage of the disclosure is to provide the cream steady in a long-term with excellent uniformity.That is, without any phase Separation, blocking, agglomerate or gelling.
Another advantage of the disclosure have during being to provide in being poured into coffee or tea good visual appearance based on The liquid creamer of dairy products.
Another advantage of the disclosure is to provide liquid creamer, which has good mouthfeel, consistency, smooth quality With good flavor without peculiar smell.
Additional features and advantages be described herein, and according to following specific embodiments and attached drawing, these features With advantage it will be evident that.
Detailed description of the invention
Fig. 1 shows the method demonstrated by method flow diagram.
Specific embodiment
This disclosure relates to the method for high-fat cream and manufacture cream based on natural dairy products.Cream can be liquid shape Formula, and taken office with being enough to provide the amount addition of the mouthfeel for brightening, emulsifying, indulging and preferred sensory effects in the beverage In what suitable beverage.Cream has good visual appearance, including pours into coffee or other beverages, soup and other food products When middle.Emulsifying effectiveness assigns quality relevant to cream or dairy products, all flavor, quality, consistency and/or color as required (for example, blast or brighten).In these embodiments, cream is that have based on natural dairy products, and in shelf life Good physical and chemical stability.Cream be by milk (degreasing or full-cream, unprocessed or pasteurize), high butter cream, Made of sweet tea buttermilk, sugar (and natural sweetener) and natural flavour mountaineous dose of combination.In addition, cream may include vegetable oil, such as Coconut oil.It also includes high acyl gellan gum and may include guar gum.Fat, protein, sugar and gellan gum in cream come From natural origin.Cream has refrigerated stability, without generating later for example in being added to hot beverage such as coffee or tea Unfavorable phenomenon such as assembles, separation, is gelled, blocking or agglomeration or emergence, de-oiling, aggregation or butter oil separate in itself.
It in one embodiment, is that cream and/or salt marsh cream are being stirred into Huang present disclose provides buttermilk powder Oil and the sweet tea buttermilk powder of the last acquisition of spraying drying powder-forming.
As used herein, term " stabilization " refers to (for example, about 4 DEG C -8 DEG C) under refrigerated conditions, extended period (example Such as, at least four moon) keep have without mutually separation (for example, cream analysis, precipitating, and/or aging gelling) corruption or bitter taste (for example, Due to storage) state or condition.
Term " being free of additive " refers to without artificial or the stabilizer of chemical modification, emulsifier, buffer, additional increasing White dose, defoaming agent, chelating agent, surfactant or any other manual member.
In a general embodiment, present disclose provides a kind of cream without additive, which includes sugar, cream Fat, lactoprotein and optional natural flavour mountaineous dose, wherein newborn phosphatide is the total solid greater than 0.1mg/g product.
Cream in the embodiment of the disclosure is different from the conventional cream based on dairy products, conventional based on dairy products Cream include artificial and/or chemical modification additive, such as hydrophilic colloid is (for example, hydroxypropyl cellulose, carboxymethyl cellulose Element, modified starch, methylcellulose), defoaming agent, surfactant, addition emulsifier (such as monoglyceride, monoglyceride Succinate, the diacetyl tartrate of monoglyceride etc.), buffer is (for example, monophosphate, diphosphate, single sodium carbonate With sodium bicarbonate, single potassium carbonate and saleratus etc.) and brightening agent (such as titanium dioxide etc.), it is commonly used for realizing based on cream The required shelf life stability and performance (for example, whitening properties) of product or based on non-dairy product cream.Although the disclosure Embodiment in cream without any artificial or chemical modification additive (for example, hydrophilic colloid, thickener, stabilization Agent), but cream can show it is similar with the corresponding conventional cream based on dairy products containing man-made additive or more preferably Quality, organoleptic properties and stability or whitening ability.
It has been unexpectedly found that total newborn content of phospholipid (being greater than 0.1mg/g) in product is to the product object during storage Managing stability has tremendous influence.
In any embodiment of the cream of the disclosure, sugared (for example, sucrose, monosaccharide, disaccharides, polysaccharide etc.) be can come from Any suitable sugar source.The non-limiting example of sugar source includes beet, sugarcane, condensed milk, honey, molasses, American aloe syrup, maple sugar Slurry, malt, sugar-cane juice, saussurea involucrata fructose syrup or their combination.The non-limiting example in natural sweetener source includes Siraitia grosvenorii (monk Fruit) extract, stevioside, Rebaudiodside A etc..In any embodiment of the cream of the disclosure, the amount of the sugar added in cream It can be in the range of about 20 mass % to about 45 mass %.
In any embodiment of the cream of the disclosure, protein can come from protein source, such as liquid milk milk, High butter cream, sweet tea buttermilk, condensed milk, evaporated milk, lactalbumin isolate, whey protein concentrate, whole milk powder, skimmed milk power, Powder, micellar casein powder or their combination is concentrated in lactoprotein.In any embodiment of the cream of the disclosure, in cream The amount of existing protein can be in the range of about 2.5 mass % to about 5.5 mass %.More particularly, protein can be About 2.5 mass %, 3 mass %, 3.5 mass %, 4 mass %, 4.5 mass %, 5 mass %, 5.5 mass %.It should be appreciated that this The protein of any two amount described in text can further represent the endpoint in the preferred scope of protein.For example, 2.5 matter The amount of amount % and 3 mass % can represent the preferred scope of protein in the separate amount of protein in cream and cream about In the range of 2.5 mass % to about 5.5 mass %.
In any embodiment of the cream of the disclosure, butter oil may be from fat source, which includes sweet tea or salty In buttermilk, high butter cream, liquid whole milk, partially skimmed liquid milk, whole milk powder, anhydrous milk fat or their combination extremely Few one.In any embodiment of the cream of the disclosure, the amount of the fat in product can be in about 11 mass % to about 18 In the range of quality %.More specifically, fat can be about 11 mass %, 12 mass %, 13 mass %, 14 mass %, 15 matter Measure %, 16 mass %, 17 mass %, 18 mass % etc..
In any embodiment of the cream of the disclosure, fat can come from plant oil sources, which is selected from height Oleic acid rapeseed oil, high oleic acid soybean oil, high oleic acid sunflower, high oleic safflower oil, coconut oil or their combination.
In any embodiment of the cream of the disclosure, cream also includes the coconut palm of the amount in the range of 0 to 15wt/wt% Seed oil.
It should be appreciated that the fat of any two amount as described herein can further represent the end in the preferred scope of fat Point.For example, the amount of 12 mass % and 5 mass % can represent preferred model fatty in separate amount and cream fatty in cream It is trapped among in the range of about 12 mass % to about 17 mass %.
Cream in the embodiment of the disclosure can further include any other suitable ingredient, such as natural flavour mountaineous Agent and/or natural sweetener.Flavouring agent can be such as chocolate, cocoa, fibert, caramel, vanilla.Sweetener can be example Such as stevioside, Siraitia grosvenorii (monk fruit) extract, stevioside, Rebaudiodside A and/or their combination.Flavouring agent, sweetener and The use level of toner will have a very big difference, and flavouring agent, sweetener and the colorant that the factor of depending on such as is used Horizontal and type and cost consideration.
In any embodiment of the cream of the disclosure, natural flavour mountaineous dose includes cocoa, Belgian chocolate, black chalk Power, Tahiti vanilla, Himalaya salt, caramel and/or their combination.
Cream alternate embodiment of the invention can store at refrigerated temperatures, will not by cream be added to coffee/ Cause unfavorable phenomenon when in tea, such as assembles in itself or in finished beverage, separates, gelling, blocking or agglomerate.
Cream in the alternate embodiment of the disclosure can be easily dispersed in coffee and in hot and cold acyclic acidic Stablize in border, without one or more of following problems: emergence, demulsification, de-oiling, flocculation and sedimentation.When be added to coffee, When in tea, cocoa or other liquid products, cream can provide highly whitened ability, good mouthfeel, strong consistency, smooth Quality, and also there is good flavor, peculiar smell can not be generated during storage.Cream can be with various other food products one It rises and uses, such as cereal, berry cream, soup class cream or many culinary applications.
In an embodiment of this method, the dairy products source with fat and the dairy products source with protein are bar Family name's sterilizing, unprocessed or two kinds of forms combination.Dairy products source, the dairy products source with protein and tool with fat There is the dairy products source of phosphatide to can be identical dairy products source, or each from one or more different dairy products sources.? In one embodiment of this method, the cream based on dairy products does not include any artificial or chemical modification hydrophilic colloid, cream Agent, buffer or the brightening agent of addition.
It, can be by butter, milk composition (including for example as the example according to the method for the embodiment of the disclosure Liquid skimmed milk or rich milk, skimmed milk power and sweet tea buttermilk powder, high acyl gellan gum and sugar) prepare the milk based on dairy products Essence.It can be injected by steam or be transfused (for example, for about 3 seconds or any other suitable heat treatment at about 141 DEG C) It sterilizes to mixture.
In any embodiment of method described herein, during the processing and production of cream, any group of cream Divide (such as, protein/dairy products, plant fat and/or dairy products, high acyl gellan gum, optionally guar gum, sugar, flavouring agent Deng) mixing in a liquid can carry out under stiring, be subsequently or simultaneously heat-treated, homogenized, cooled down and in sterile item Sterile chamber is filled under part.The injection of direct or indirect superhigh temperature (" UHT ") steam can be used in sterile heat treatment or steam is defeated Injecting method.UHT method is known in the art.The example of UHT method includes UHT sterilizing and UHT pasteurization.
In any embodiment of method described herein, during the processing and production of cream, any group of cream Divide (such as, protein/dairy products, plant fat and/or dairy products, high acyl gellan gum, optionally guar gum, sugar, flavouring agent Deng) mixing in a liquid can carry out under stiring, be subsequently or simultaneously heat-treated, homogenized, cooled down and in sterile item Sterile chamber is filled under part.
Directly heat treatment can be carried out by injecting steam in the mixture.Pass through in this case, it may be necessary to Flash distillation removes excessive water.The available heat transfer interface contacted with mixture of indirect heat treatment carries out.Homogenizing can be in heat treatment It is preceding and/or carry out later.What may be attracted people's attention is to homogenize before the heat treatment, to improve the biography in mixture Heat, to realize improved heat treatment.The oil droplet to homogenize will typically ensure that in lotion is carried out after the heat treatment with required Size.Aseptic filling is described in various publications, such as L, " the Beverage Aseptic Cold of Grimm " the Aseptic Filling of of Filling " (Fruit Processing, July 1998, p.262-265), R.Nicolas UHT Dairy Products in HDPE Bottles”(Food Tech.Europe,March/April 1995,p.52- Etc. 58) the United States Patent (USP) US 6,536,188B1 of papers or Taggart, these documents are herein incorporated by reference.
Surprisedly find, the liquid creamer have good appearance, mouthfeel, smooth quality and good flavor and Without " different " taste.In addition, the cream shows the pourability and highly whitened ability of enhancing when being added to coffee.
Embodiment
Following embodiment illustrates each embodiment of the disclosure in mode for example and not limitation.
Embodiment 1
Following high-fat liquid creamer of the preparation based on dairy products.Process is demonstrated by method flow diagram (Fig. 1).
By by the skimmed milk power of the sucrose of 25kg and 4kg, the sweet tea buttermilk powder of 1kg, the high acyl gellan gum of 50g, 100g Guar gum, the salt of 10g, natural flavour mountaineous dose of 500g mix preparation sugar, high acyl gellan gum, guar gum, defatted milk Powder, sweet tea buttermilk powder, salt, natural flavour mountaineous dose of dry-blend.Dry-blend is added in the liquid milk of 25kg and is stirred.
Next, the cream of 40kg is added in tank for 5 minutes under stiring under continuous high agitation.Using in addition Fluid cream total amount is adjusted to 100kg.
By liquid creamer, UHT is handled 3 seconds at 141 DEG C, is homogenized and is cooled down under 135/35 bar.Then by liquid creamer It is aseptically filled into bottle.Resulting liquid creamer can be aseptically filled into any sterile chamber, such as wide-mouth bottle, pot or bag In.Liquid creamer is stored 4 months at 4 DEG C.
The physics of the coffee beverage of cream and the liquid creamer with addition is judged by trained panelist Chemical stability and organoleptic attribute.It does not find mutually to separate (creaming, de-oiling, marble grain etc.), gelation during storage.
Embodiment 2
Preparation liquid creamer as in Example 1, but use the non-degreasing of the coconut oil of 10kg, the cream of 16kg, 6kg The high acyl gellan gum of milk powder and 80g, and do not use guar gum.
The physics of the coffee beverage of cream and the liquid creamer with addition is judged by trained panelist Chemical stability and organoleptic attribute.It does not find mutually to separate (creaming, de-oiling, marble grain etc.), gelation during storage.
Embodiment 3
Preparation liquid creamer as in Example 1, but the sweet tea buttermilk powder of the high acyl gellan gum of 70g, 1.5kg are used, And guar gum is not used.
The physics of the coffee beverage of cream and the liquid creamer with addition is judged by trained panelist Chemical stability and organoleptic attribute.It does not find mutually to separate (creaming, de-oiling, marble grain etc.), gelation during storage.
Embodiment 4
Preparation liquid creamer as in Example 2, but use the high acyl gellan gum of 20g.
The coffee beverage of liquid creamer and the liquid creamer with addition is judged by trained panelist Physical and chemical stability and organoleptic attribute.The viscosity of product is too low, cause it is undesirable topple over performance and in coffee it is not expectable Mouthfeel.After refrigeration 1 month, cream also shows butyrous.
Embodiment 5
Preparation liquid creamer as in Example 1, but using the skimmed milk power of 6kg, the high acyl gellan gum of 80g, and And guar gum is not used.
The physics of the coffee beverage of cream and the liquid creamer with addition is judged by trained panelist Chemical stability and organoleptic attribute.It does not find mutually to separate (creaming, de-oiling, marble grain etc.), gelation during storage.
Embodiment 6
Preparation liquid creamer as in Example 1, but do not use skimmed milk power, sweet tea buttermilk powder and natural gum.
The coffee beverage of liquid creamer and the liquid creamer with addition is judged by trained panelist Physical and chemical stability and organoleptic attribute.The viscosity of product is low, during causing to topple in undesirable visual appearance and coffee Aqueous mouthfeel.Cream also shows butyrous.
Embodiment 7
Preparation liquid creamer as in Example 2, but using the lactoprotein concentrate of 3kg, and do not use sweet tea junket Milk powder, in an amount of from the 6wt/wt% of lactoprotein.
The coffee beverage of liquid creamer and the liquid creamer with addition is judged by trained panelist Physical and chemical stability and organoleptic attribute.After being stored 1 month at 4 DEG C, in the gelation and coffee in sensory evaluation display bottle Undesirable mouthfeel (chalk quality).Milk plug cock is yet formed after refrigeration 1 month.

Claims (11)

1. the cream based on natural liquid dairy products of additive is free of, sugar, butter oil, lactoprotein comprising addition, wherein The cream also includes high acyl gellan gum and sweet tea buttermilk powder,
Wherein high acyl gellan gum is in the range of 0.03 to 0.075wt/wt%；
Wherein sweet tea buttermilk powder is in the range of 0.1 to 3.0wt/wt%；
Wherein protein content is in the range of 2.5 to 5.5wt/wt%；
Wherein fat content is in the range of 11 to 18wt/wt%；
Wherein the viscosity of final products is in 4 DEG C and 75sec-1Shear rate under be measured as 100 to 500cP；And
Wherein total solid is in the range of 45 to 65wt/wt%.
2. cream according to claim 1, wherein the lactoprotein is protein source, including it is liquid milk, cream, high in fat Cream, condensed milk, evaporated milk, liquid defatted milk, liquid whole milk, skimmed milk power, whole milk powder, lactalbumin separate powder, whey Protein concentration powder, lactoprotein concentration powder, micellar casein powder, buttermilk powder and/or their combination.
3. cream according to claim 1, wherein the fat source is butter oil, including high butter cream, liquid whole milk, Partially skimmed fluid milk, whole milk powder, butter oil, anhydrous milk fat, sweet tea buttermilk powder and/or their combination.
4. cream according to claim 1, wherein the cream also includes vegetable oil selected from the following: high oleic acid Canola Oil, high oleic acid soybean oil, high oleic sunflower oil, high oleic safflower oil, coconut oil or their combination.
5. cream according to claim 1, wherein the cream also includes the coconut palm of the amount in the range of 0 to 15wt/wt% Seed oil.
6. cream according to claim 1, wherein total phospholipids content is the total solid of product described at least 0.1mg/g.
7. cream according to claim 1, wherein the cream also includes the amount in the range of 0 to 0.25wt/wt% Guar gum.
8. cream according to claim 1, wherein sugar is mentioned including sucrose, beet sugar, molasses, honey, Siraitia grosvenorii (monk fruit) Take object, stevioside, Rebaudiodside A and/or their combination.
9. cream according to claim 1 also includes natural flavour mountaineous dose, described natural flavour mountaineous dose includes cocoa, Belgium Chocolate, dark chocolate bar, Tahiti vanilla, Himalaya salt, caramel and/or their combination.
10. the method for manufacturing cream according to claim 1, comprising the following steps:
(i) ingredient comprising butter oil is obtained, be maintained under low stirring or generates foam under the conditions of alternative techniques；
(ii) pre-composition of the preparation comprising natural gum, lactoprotein and sugar；
(iii) pre-composition is mixed, in the presence of skimmed milk power to realize the fully hydrated of dry ingredients and optionally add Flavouring agent；
(iv) mixing-in fat component at low shear；
(v) UHT is handled；
(vi) it homogenizes under 135/35 bar；And
(vii) container is sterilely filled.
11. according to the method described in claim 10, wherein the UHT treatment temperature be at minimum 141 DEG C for about 3 seconds or Any other suitable combination.
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